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    You are in: Home / Recipes / Roast Pork, Stuffed with Stilton Recipe
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    Roast Pork, Stuffed with Stilton

    Roast Pork, Stuffed with Stilton. Photo by GaylaJ

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins


    Creamy cheese (Stilton, Blue Cheese, or Goat Cheese) mashed and mixed well with fresh green onion makes a fast, full of flavour, stuffing for lean pork tenderloin. Fast dinner for two, or three. I increased the recipe, logically, for a dinner party for six. Recipe from April 2003 issue of Chatelaine Magazine.

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    Units: US | Metric


    1. 1
      Preheat oven to 450 degrees F (230C).
    2. 2
      Line a baking sheet with foil and set aside.
    3. 3
      In a small bowl, using a fork, mash cheese and mix well with onions.
    4. 4
      Using your hands, form cheese into a long, thin log, about 8 inches (20 cm) long and 3/4 inch (2 cm) wide.
    5. 5
      Place meat on a large cutting board.
    6. 6
      Using a sharp knife, slice pork lengthwise, down the center, cutting almost but not completely through the meat.
    7. 7
      Spread out at flat as possible.
    8. 8
      Cover with a piece of plastic-wrap.
    9. 9
      Using a meat mallet, pound pork just until it is uniformly thick- 1/4 inch (0. 5 cm) thick.
    10. 10
      Sprinkle pepper over pork.
    11. 11
      Place cheese log on long edge of meat, then roll meat around it, jelly-roll style.
    12. 12
      Fasten with a few toothpicks.
    13. 13
      Place, toothpick-side down, on baking sheet.
    14. 14
      In a small bowl stir teriyaki (or soy) sauce with oil.
    15. 15
      Brush over pork.
    16. 16
      Roast, uncovered in centre of 450F (230C) oven until pork is firm when pressed; (from 20-25 minutes).
    17. 17
      Don't worry if a little melted cheese leaks out.
    18. 18
      Remove from oven and let stand 5 minutes.
    19. 19
      Serve with roasted new potatoes and Balsamic Green Beans and Pancetta.

    Ratings & Reviews:

    • on March 21, 2004


      Just ate this with Toolie's sauteed carrots and leeks. Brilliant dinner. It was fast and easy to make. As I can't get Stilton here, I used a firm but squooshable blue cheese called Fourme d'Ambert, and mixed it with the green onions. All of the stuffing stayed inside during the cooking, not a single leak, but cutting was tricky and messy. This would be really good with lumpy mashed potatoes as you get quite a lot of sauce-juice from the cheese. I was very happy to have put down the tin foil in the pan--no clean up. I rubbed with teriyaki and drizzled with olive oil. This will be what I make next time we have a dinner party. I would think it could be rolled and stuffed in advance, then just cooked at the last minute. Also served a nice salad with Silent Cricket's mother's fantastic dressing that tastes better than Catalina. A real keeper for the future, and possible change -the-cheese and see how it comes out. They say there are more than 356 different kinds of cheese in France....

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    • on January 15, 2004


      Absolutely fantastic! I used the blue cheese and the soy sauce. I followed the directions exactly and it came out perfectly with a gorgeous flavor. Relatively little work for such a great dish.

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    • on January 07, 2010


      I used Gorgonzolla instead of stilton. We found this to be a very elegant and delightfull dish. Thanks for sharing.

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    Read All Reviews (8)


    Nutritional Facts for Roast Pork, Stuffed with Stilton

    Serving Size: 1 (144 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 315.0
    Calories from Fat 132
    Total Fat 14.7 g
    Saturated Fat 6.5 g
    Cholesterol 127.5 mg
    Sodium 631.1 mg
    Total Carbohydrate 2.9 g
    Dietary Fiber 0.5 g
    Sugars 1.3 g
    Protein 40.6 g

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